{Healthier} Chocolate Chip Zucchini Bread

Healthier Chocolate Chip Zucchini bread is the perfect way to use up your zucchini this summer! It is light, although you would never know it – it tastes so delicious!

One of the most popular recipes on my blog is my Double Chocolate Zucchini Bread. And today I have a variation on that delicious loaf – Chocolate Chip Zucchini Bread! I love making zucchini bread in the summer – it seems like fresh zucchini is all over the place all summer long and zucchini bread is the perfect way to use it up. You can’t beat having two whole zucchinis hiding in a delicious treat. The whole loaf only has 1/4 cup of oil, yet it is still super moist thanks to Greek yogurt and the zucchini!

If you’ve never had zucchini brad and are kind of nervous – don’t be! You can’t taste the zucchini at all! It just adds a really nice texture to the bread and helps to keep it super moist. Plus I love seeing the green flecks in the bread – how pretty is this:

Just make sure to wring out all the excess liquid from your shredded zucchini. You do this by placing the shredded zucchini in a clean kitchen towel and squeezing. HARD! You will be amazed by how much liquid comes out!! But you don’t want that in your bread – it will make it soggy!

The main flavors in this bread are Cinnamon and Chocolate – two of my favorites! I put a whole tablespoon of cinnamon in the batter, so the flavor really shines. I also love using these Ghirardelli Chocolate Chips. They are bigger than normal chocolate chips, and they are dark chocolate. The richer the chocolate in my baked goods, the better!

I like to underbake my chocolate chip zucchini bread slightly – the center might cave in a bit, but I love the bites that aren’t totally cooked all the way. Those gooey bites, with the melty chocolate chips…nothing is better!

Healthier Chocolate Chip Zucchini bread is the perfect way to use up your zucchini this summer! It is light, although you would never know it - it tastes so delicious!

Ingredients

1 3/4 cups shredded zucchini (about 2 medium zucchinil)

1/2 cup light brown sugar

1/2 cup sugar

1/4 cup vegetable oil

1/4 cup Greek yogurt

2 large eggs

1 teaspoon vanilla

1 1/2 cups flour

1/2 cup whole wheat pastry flour (or regular flour)

1 Tablespoon cinnamon

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

1 cup chocolate chips

Instructions

Preheat oven to 325 degrees F. Spray an 8 1/2 x 4 1/2 inch loaf pan with nonstick cooking spray. If desired, line with a long piece of aluminum foil and leave the ends hanging over the edges of the pan. This will create a sling to help you remove the cooked bread from the pan. Spray the foil with nonstick spray.

Place the shredded zucchini into a clean kitchen towel. Wring out all the liquid from the zucchini. Set aside.

In a large bowl, beat together sugar, oil, eggs, yogurt, and vanilla until very well combined. Stir in the zucchini.

In a separate large bowl, whisk together the flours, cinnamon, salt, baking powder, and baking soda.

Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the chocolate chips.

Spoon the batter into the loaf pan. Bake for 60 - 75 minutes. Lightly tent with foil if bread appears to be browning too quickly before the inside is cooked. Let cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.

This is the first bread I’ve ever made and it was so so so easy and so so so good! I’m shocked that I can make bread! I opted to use the roasted garlic bulbs and doubled what you suggested (1 bulb per loaf) since I’m a garlic lover. Instead of mixing it in the dough i laid it on after rolling it out flat before shaping the loaves so that the bulbs retained their shape. Served it spread with pesto. yum yum yum! ﻿